Thai Green Chicken Curry

This is from americas test kitchen with my own additions and subractions to suit our tastes. i've tried several recipes trying to find a curry that i like at home as well as what i can get from a restaurant. this one did the trick for me. hope it works for you. You can adjust the amount of curry paste to the heat level you like. just remember that as you remove heat you also remove flavor. just experiment till you find what works for you.

Steps

Carefully spoon about 1 cup of the thick cream from one can of coconut milk.

Place the coconut cream and curry paste in a large dutch oven and bring to a simmer over high heat , whisking to blend , about 2 minutes.

Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates , 3-5 minutes.

Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids , 3-8 minute.

Continue cooking until the curry paste is very aromatic.

Whisk in the remaining coconut milk , the fish sauce , and the brown sugar.

Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens , about 5 minute.

Season chicken with salt and add it to the pot , stirring until the pieces are separated and evenly coated with the sauce.

Stir in the mushrooms and the bamboo shoots and bring back to a brisk simmer over medium heat.

Cook until chicken is cooked through.

Stir in bell pepper and cook until cr.

Ingredients

coconut milk, green curry paste, fish sauce, brown sugar, boneless skinless chicken thighs, salt, shiitake mushrooms, red bell pepper, bamboo shoots, lime juice, fresh basil leaf